Ingredients
For the rice- 400 g tin black-eyed beans, drained
- 400 ml tin coconut milk, or coconut cream
- 6 rashers streaky bacon, cut into strips
- 1 onion, chopped
- 450 g basmati brown rice, rinsed in cold water and drained
- 6 salmon steaks
- 1/2 tspground black pepper
- 1/2 tsp chilli powder
- 4 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 2 tomatoes, roughly chopped
- 1 lemon, cut into wedges, to serve
- large handful clams, cleaned
- 1 Scotch bonnet chilli, seeds removed, finely chopped
- 1 red onion, finely chopped
- 1 tbsp capers, drained
- 1 lime, juice and zest
- 1 mango, diced
- dash olive oil
- handfulchopped flat leaf parsley
- 2 tbsp olive oil
- 1 plantain
Description
Home Cook Florrie McLeod Pits Her Caribbean Salmon With Creamy Rice And Peas Against Local Chef Antoine Quentin
UK TV
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